Well I was asked to make a simple cake and some cupcakes to match. They really didn't want anything too exciting. But I had bought these chocolate molds that I was dying to use. So I decided to place them onto the cupcakes. They didn't come out as well as I expected. As I used a tip too big. I thought using a #3 tip it would give me just the right flow of chocolate. But actually it poured out the chocolate way too fast for me to keep up. But I do have to say I love working with chocolate molds and they can add just a little pizazz to anything you are making.
So do you like chocolate/candy molds? If, so how do you use them in your baking adventures? I would love to know.
Also look at my icing. My swirls always look the same. I want those smooth swirls. You know which ones I am talking about. They make the icing look like ice cream on top of your cupcakes. I think I make it too thick and then when I thin it out. It still doesn't work because it falls. I tell you. I took classes and had the same darn problems then too. I guess that is what happens when you do not practice the way you are supposed to.
How do you get the perfect swirls?